Heat olive oil in a large, thick=bottomed pot over medium-high heat. Add onion and sauté 4 minutes. Add the garlic and cook a minute more. Add parsley and stir 2 minutes. Add tomato and tomato paste, and gently cook for 10 more minutes or so.

Add clam juice and dry white wine, and fish. Bring to a simmer, and let simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning--salt, pepper, oregano, thyme, and hot sauce. Add more salt and pepper to taste.

Serve. Great with crusty bread.